Not feeling too creative, dinner was pretty straightforward tonight. With some pork cutlets ready to put to use, they were prepared pretty simply. Just a light seasoning and a crispy panko crust was all it took. To pair with it, I made a light couscous with bits of red, green and yellow bell peppers and some peas thrown in for good measure!
1 egg, scrambled (I used only egg whites)
montreal seasoning to taste
1 cup panko (Japanese) breadcrumbs
cooking spray or oil for pan frying
4 thinly pounded pork cutlets
Season pork on one side.
Dip pork into a bowl of scrambled egg.
Dredge pork into a bowl of panko breadcrumbs.
Pan fry in oil until golden brown.
1 cup whole wheat (or plain) couscous
1 1/2 cup chicken or vegetable broth
1/2 cup diced bell peppers (red, green & yellow)
1/4 cup frozen spring peas
salt & pepper to taste
Heat vegetable broth in a small sauce pan.
Once it comes to a boil, add the couscous, peppers and peas.
Cover and allow to sit for 10 minutes to fully absorb the flavors.
Season to taste.
i just used panko for the first time the other night. loved it! looks like something my carnivore would enjoy.
I absolutely love panko. They give such a great crispness on the outside. I like to use them when breading tilapia or catfish.
https://www.cookincanuck.com
I just bought panko with some vague idea of using it on something but now that I see these pork cutlets, I know exactly what I’m making!
I made cous cous the other day for the first time and needed a way to spruce it up… This looks yummy!
I am making panko crusted chicken for dinner tonight – next time I’m going to try pork chops – they look delicious!